This Swiss Roll is a classic, light, and airy cake filled with luscious whipped cream, making it a delightful treat for any occasion. With a tender sponge rolled to perfection and a smooth cream filling, it’s the ultimate dessert for a simple yet elegant presentation.
Your Ingredient Checklist (Serves 10-12)
For the Swiss Roll:
- 4 eggs, separated
- 1 tsp cream of tartar
- 1/4 tsp salt
- 50g sugar
- 30g cake flour
- 20g cornflour
- 30g caster sugar
- 40ml milk
- 40ml oil
- 1 tsp vanilla extract
- Icing sugar, for dusting
For the Whipped Cream:
- 250ml whipping cream
- 65g icing sugar
- 1 tsp vanilla extract
To Serve:
- Icing sugar, for dusting
- Fresh strawberries
Now Follow These Easy Steps
1. Preheat and Prepare the Pan
Preheat your oven to 160°C. Line the bottom of a Swiss roll pan with baking paper, leaving the sides unlined for easy release later.
2. Beat the Egg Whites
In a large bowl, beat the egg whites, cream of tartar, and salt on medium-low speed until soft peaks form, about 2-3 minutes. Gradually add the sugar while decreasing the mixer speed. Once the sugar is incorporated, increase the speed and beat the mixture to stiff peaks (about 7-8 minutes). The egg whites should be thick and glossy, resembling a meringue.
3. Prepare the Yolks
In another bowl, whisk the egg yolks with the cake flour, cornflour, caster sugar, milk, oil, and vanilla extract. Beat on medium speed until smooth and well combined.
4. Combine the Mixtures
Gently fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then, fold the remaining egg whites in batches, ensuring you don’t knock out the air. The mixture should remain light and fluffy.
5. Pour and Bake
Pour the batter into the prepared pan and use a spatula to smooth it out evenly. Bake in the preheated oven for 25 minutes, or until the sponge is golden and springs back when touched.
6. Roll the Swiss Roll
Once baked, let the sponge cool in the pan for 2 minutes. Meanwhile, dust a clean tea towel generously with icing sugar. Loosen the sides of the sponge with an offset spatula, then carefully turn the sponge onto the sugar-dusted towel.
Tip: Dusting the towel prevents the sponge from sticking while rolling.
7. Remove the Baking Paper and Roll
Peel off the baking paper from the sponge and dust the top with more icing sugar. Using the tea towel, gently roll the sponge into a log while it’s still warm. Let it cool completely, rolled up, to set the shape.
8. Whip the Cream
In a chilled bowl, whip the whipping cream, icing sugar, and vanilla extract to stiff peaks. This will be the perfect filling for your Swiss roll.
9. Fill and Roll Again
Once the sponge is completely cool, unroll it carefully. Spread the whipped cream evenly over the surface, then gently roll it up again. Ensure you’re using your fingers to guide the roll and prevent cracking.
10. Chill and Serve
Refrigerate the Swiss roll for at least 2 hours to allow it to set. Before serving, dust with icing sugar and garnish with fresh strawberries.
The Secret to a Perfect Roll: “Master the Technique”
Rolling a Swiss roll might seem tricky, but the secret is in rolling the sponge while it’s still warm. This helps to avoid cracks and allows the cake to hold its shape. Make sure to dust the towel well with icing sugar to prevent sticking, and be gentle as you roll.
Tips for Success
- Room temperature eggs: Using room-temperature eggs ensures that the egg whites whip to their full volume, giving you a light and fluffy sponge.
- Don’t overbake: Keep an eye on the bake time—an overbaked sponge can become dry and difficult to roll without cracking.
- Chill the cream: For the best whipped cream, make sure both the cream and bowl are chilled before whipping. This results in a smooth, stable filling.
Serving and Storage
- Serving suggestion: Slice the Swiss roll into rounds and serve with a side of fresh strawberries or a drizzle of chocolate sauce.
- Storage: Store the Swiss roll in the refrigerator for up to 2 days. Keep it covered to prevent the sponge from drying out and to maintain the freshness of the whipped cream.
Swiss Roll Cake Recipe
Ingredients
Swiss Roll
- 4 eggs, separated
- 1 tsp cream of tartar
- ¼ tsp salt
- 50 g sugar
- 30 g cake flour
- 20 g cornflour
- 30 g castor sugar
- 40 ml milk
- 40 ml oil
- 1 tsp vanilla extract
- icing sugar for dusting
Whipped Cream
- 250 ml whipping cream
- 65 g icing sugar
- 1 tsp vanilla extract
- icing sugar and fresh strawberries for serving
Instructions
- Preheat the oven to 160°C. Line a Swiss roll pan with baking paper, only lining the bottom.
- Beat the egg whites, salt, and cream of tartar on medium-low speed until soft peaks form, about 2-3 minutes.
- Decrease mixer speed and spoon in the sugar until fully incorporated, then increase speed to high and beat to stiff peaks, about 7-8 minutes.
- In a separate bowl, combine the egg yolks and remaining ingredients. Beat on medium speed for 2-3 minutes until well combined.
- Gently fold a third of the egg whites into the yolk mixture, then fold the yolk mixture into the remaining egg whites.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes.
- Allow the cake to cool for 2 minutes in the pan.
- Dust a clean tea towel with icing sugar, ensuring a visible layer. Turn the Swiss roll onto the tea towel and remove the baking paper.
- Dust the top with icing sugar and gently roll the cake using the tea towel. Allow to cool completely.
- Whip the cream, icing sugar, and vanilla extract to stiff peaks.
- Unroll the Swiss roll and spread an even layer of whipped cream. Re-roll the cake and allow to set in the fridge for at least 2 hours.
- Before serving, dust with icing sugar and garnish with fresh strawberries.
Notes
- Be gentle while rolling the cake to prevent cracking.
- Allow the Swiss roll to cool completely before adding the cream.
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